Chocolate Easter cake with hazelnut biscuit and black rabbit
Ingredients:
For the chocolate hazelnut biscuit:
125 grams of flour
50 g shelled, ground hazelnuts
2 tablespoons of cocoa powder (baking cocoa)
15 g cornstarch
1 teaspoon baking powder, leveled
50 g butter, melted and cooled again
5 eggs, size M
125 grams of sugar
For the filling:
3 bags of chocolate candies (200 g each)
6 leaves of gelatin
300 g double cream cheese
8 cups hazelnut pudding (55 g each)
20 grams of powdered sugar
1 sachet of vanilla sugar
125 grams of cream
For decoration:
250 grams of cream
1 sachet of vanilla sugar
1 packet of stabilizing cream
Useful items:
1 springform mold, 20 cm in diameter
1 cake knife
Optional to decorate:
1 black Easter bunny
1 packet of spelled chocolate eggs
Preparation:
For the hazelnut biscuit, mix the flour, hazelnuts, cocoa, starch and baking powder. Melt the butter and let it cool a little. Preheat the oven to 175°C top/bottom heat.
Beat room temperature eggs, sugar and a pinch of salt with a whisk for about five minutes until frothy.
Sift the flour mixture over it and incorporate. Add the butter little by little and incorporate.
Immediately pour the mixture into a buttered 20 cm diameter springform pan and bake in the preheated oven for approximately 30 to 35 minutes. Do the chopstick test. Leave to cool completely on a rack, as the base will then be easier to cut.
Roughly chop 300 grams of chocolate candy for filling and decoration. It is best to divide the eggs into eighths to sixteenths – then they are neither too large nor too small – this is important later when decorating the edges, otherwise the quantity will not be enough if you chop the recipes too coarsely .
Soak gelatin in cold water for five minutes. Cut the sponge cake in half horizontally.
Place the bottom layer on a cake tray – it is best to use parchment paper already cut into strips as shown in the video.
Place an adjustable cake ring or the edge of the springform pan around this base.
Mix the cream cheese with the pudding, the icing sugar and a sachet of vanilla sugar.
Squeeze out the gelatin and dissolve it in a little hot water. Add three tablespoons of pastry cream to even out the temperature.
Now incorporate the gelatin into the rest of the cream.
Refrigerate until the cream begins to set. Meanwhile, whip 125 grams of cream until stiff. Stir 150 grams of chopped chocolate candies into the cream.
Put a third of the cream on the bottom layer. Place the second layer of biscuits on top, press lightly and spread the second third of the cream on top. Place the third base and put the rest of the cream on top. Cover and refrigerate the cake for at least 5 hours or overnight.
For decoration, whip the 250 grams of cream with a sachet of vanilla sugar until firm. Let in the cream festival.
Loosen the cake ring with a knife and carefully lift it up.
Spread the cream all over the cake and press the remaining chopped chocolate candies to the edge.
Decorate the top of the cake with the chocolate rabbit, the chocolate vouchers and the spelled chocolate eggs.
The cake should be stored in the refrigerator until ready to serve. It tastes best fresh.
